Grilled Bayou-Style Blackened Catfish with Spiced Rice

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Juicy catfish fillets blackened with Cajun spices and grilled, served alongside a fragrant spiced rice pilaf. This Southern US-inspired seafood recipe, ready in about 40 minutes, pairs catfish fillets, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) catfish fillets
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/4 cup diced onion
• 1/4 cup diced green bell pepper
• 1/4 cup diced celery
• 1 tbsp unsalted butter
• 2 tbsp chopped green onions

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Instructions

1. Step 1: In a small bowl, mix 1 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to make the blackening spice.
2. Step 2: Rub 2 tbsp olive oil evenly over 4 catfish fillets (6 oz each), then coat both sides of each fillet generously with the blackening spice.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Grill the catfish fillets for 4-5 minutes per side until fish is opaque and flakes easily with a fork.
4. Step 4: While the fish grills, melt 1 tbsp unsalted butter in a medium saucepan over medium heat. Add 1/4 cup diced onion, 1/4 cup diced green bell pepper, and 1/4 cup diced celery, sautéing for 4 minutes until softened.
5. Step 5: Stir in 1 cup long grain white rice and toast for 2 minutes until slightly golden.
6. Step 6: Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until rice is cooked and liquid absorbed.
7. Step 7: Remove rice from heat and fluff with a fork. Stir in 2 tbsp chopped green onions.
8. Step 8: Serve the grilled catfish fillets atop a bed of the spiced rice pilaf while hot.